Pico de Gallo Recipe
The Best Pico de Gallo Recipe Ever comes together as a party dip made with crisp tomatoes, onions, and jalapenos. It's fresh, tangy, salty, a bit spicy, and totally satisfying.
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Servings: 8
Ingredients
- 4 Roma Tomatoes Diced Small
- ¼ Cup Onion Finely Small
- 1 Jalapeno (seeds removed for less heat) Finely Chopped
- 2 Tbsp Cilantro Chopped
- 2 Tbsp Fresh Lime Juice
- ½ Tsp Kosher Salt
Instructions
- Add the diced tomatoes, finely diced onion, chopped jalapeño, and cilantro to a medium bowl.
- Pour in the fresh lime juice and sprinkle with salt.
- Stir gently until everything is evenly combined.
- Taste and adjust salt or lime juice as needed.
- Let it sit for 10–15 minutes to allow the flavors to come together.
- Serve with tortilla chips.
Notes
- Refrigerate in an airtight container for up to 4 days.
- This recipe can easily be doubled.
- For more heat, leave the seeds in the jalapeno.
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